Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about a cup of the pasta water.

In a large skillet over medium heat, add the olive oil. Once heated, toss in the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and stir until it begins to simmer gently. Add the zest and juice of one lemon, mixing well. Let this simmer for about 2-3 minutes.

Add the drained fettuccine directly into the skillet with the sauce. Stir until the pasta is well coated. If it seems too thick, add a little reserved pasta water.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for an additional minute until heated through.

Remove from heat and garnish with freshly chopped parsley before serving. Plate your Creamy Lemon Pasta and enjoy!